Golden Panettone Perdu with Citrus Mascarpone

Slice the panettone into 8 thick wedges, cutting through from top to bottom as you would a cake. If the panettone is very fresh, let the slices sit uncovered for an hour to dry slightly so they absorb the custard better.

Whisk together the eggs, milk, 1/4 cup heavy cream, granulated sugar, vanilla, cinnamon, orange zest, and nutmeg in a wide, shallow dish until thoroughly combined.

Prepare the citrus mascarpone by beating the mascarpone with powdered sugar, lemon zest, and lemon juice in a bowl until smooth. In a separate bowl, whip the 1/2 cup heavy cream to soft peaks, then gently fold it into the mascarpone mixture. Refrigerate until ready to serve.

Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt and foam.

Dip each panettone wedge into the custard mixture, letting it soak for about 15-20 seconds per side. The bread is already tender and airy, so it absorbs quickly. Do not oversoak or the slices will fall apart.

Place 2-3 soaked wedges in the skillet, being careful not to crowd the pan. Cook for 2-3 minutes per side until deeply golden brown and caramelized. The natural sugars and dried fruits in the panettone will create beautiful dark spots.

Add more butter between batches and repeat with the remaining wedges. Keep finished slices warm on a baking sheet in a 200F oven.

Serve 2 wedges per plate, topped with a generous dollop of citrus mascarpone, a drizzle of warm maple syrup or honey, fresh berries, and a final dusting of powdered sugar.